While crust bakes, in a mixing bowl cream together the butter, sugar, flour, corn syrup, eggs and vanilla until blended. Stir in the candied ginger, cashews and chocolate chunks. Spread evenly over the prepared crust. Bake for approximately 30 minutes. Let cookies cool in pan until set. Cut into bars.

Remove pan from refrigerator and preheat oven to 350 F. Bake for 25 minutes or until lightly browned on top. Remove from oven and sprinkle with the chocolate chips. Let sit for 10 minutes to allow the heat of the cookies to melt the chocolate. With an offset spatula, spread the melted chocolate over the baked crust; sprinkle with almonds and coconut flakes. Let sit until chocolate is set and cut into bars.

Makes 30 bars.

Notes: Coconut butter and almond meal are sold in health-foods and specialty stores such as Whole Foods Market. The coconut butter, such as Coconut Manna from Nutiva, is usually found near peanut butter and honey. Malibu Rum has added coconut flavoring.

In a mixing bowl, cream butter. Add sugar and blend well. Add eggs, 1 at a time, beating well after each addition. Fold in dry ingredients, followed by the mango and chopped cashews. Swirl the jam into the batter (batter will be thick). Put the batter into the pan, spreading it evenly, and top with whole cashew nuts.

Bake for 25 to 30 minutes until brown and a toothpick inserted in the middle comes out clean. (The cookies took considerably longer for our tester.) Cool and cut into bars.

Makes 16 bars.

Note: Although any type will work, dried mango from the Philippines is preferred by Tungala; it can be found in Asian stores and sometimes at Costco. We tested the recipe with Stonewall Kitchen Mango Peach jam.